ACHIEVING CULINARY EXCELLENCE C ulinary excellence is no long- er a stretch goal for school meal programs. Even ele- mentary and middle school students expect meals that Some districts have expanded their menus through updated al- lergen management practices. With clear protocols, training, and com- munication, they can offer a wider variety of foods, including previ- ously avoided options. As a result, they report increased while supporting satiety and menu flexibility. Peanuts illustrate how one ingredi- ent meets these needs. They are shelf-stable, require minimal stor- age space, and work in both scratch and speed-scratch recipes. From breakfast parfaits to globally in- spired sauces and grain bowls, IN TODAY’S K-12 SCHOOL NUTRITION ENVIRONMENT
are flavorful, appealing, and cultur - ally relevant, while school nutrition teams must meet nutrition stan- dards, manage tight budgets, and serve at large scale. According to the School Nutrition Associ- ation’s 2025–26 School Nutrition Trends Report , rising food,
peanuts and peanut butter can serve as a meat alternate, add- ing flavor and protein with- out significantly increasing food cost. Their long shelf life can also help re- duce waste. The SNA report also notes that districts ex- panding scratch cooking often need more training time, recipe development, and equipment, making ingredients that are familiar and versatile especially valuable. Peanuts and peanut butter can be used as a sandwich or wrap spread, a base for sauces, or an in- gredient in baked goods, allowing districts to use one product across multiple recipes. The data reinforces a clear takeaway. Lasting success depends on balan- cing student appeal, nutrition goals, and operational efficiency. Versatile ingredients, like peanuts, support all three and help school nutrition teams deliver culinary excellence.
labor, equip- ment, and ad- ministration costs
SWEET & SPICY PBJ SANDWICH
remain top concerns. Nearly 95 percent of school nutrition direc- tors are worried about financial sustainability over the next three years. Regardless, districts con- tinue to elevate school meals through scratch cooking, cul-
participa- tion and cost ef-
fectiveness. The combination of financial pres - sure and menu ambition requires operators to think strategically about ingredients. The most valu- able items are those that students enjoy, deliver nutrition, and can appear across multiple menu appli- cations. Nutrient-dense foods are especially useful because they help meet meal pattern requirements
turally relevant options, and local sourcing. In fact, 73 percent plan to increase local offerings despite hurdles like cost, seasonality, and limited supply. Domestically grown crops like peanuts support districts that prioritize local sourcing and sustainability because they are ze- ro-waste crops known for efficient water and soil use.
Valeri Lea | Contractor, National Peanut Board Valeri Lea has three decades of experience in the foodservice industry. Her background spans over 60 brands and product categories, leading foodservice marketing agencies, and serving in sales and marketing roles at large manufacturing companies. She is currently serving in a contractor role at NPB, responsible for foodservice business development where she provides strategic foodservice counsel and support. NationalPeanutBoard.org
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